Delicious Coffee Toffee Pie Recipe
Welcome to my Coffee Toffee Pie recipe! If you’re a coffee and dessert lover like me, then you’re in for a treat. This recipe is the perfect combination of rich bittersweet chocolate, creamy filling, and a decadent coffee toffee topping that will leave you wanting more.
As a barista, I’ve always been drawn to the rich aroma and taste of coffee. And what better way to showcase your love for coffee than in a delicious pie? This recipe is perfect for those who are looking to impress their guests with something unique and indulgent.
Whether it’s for a special occasion or just an afternoon treat, this Coffee Toffee Pie will have everyone asking for seconds. So get ready to indulge in the rich flavors of dark rum, instant coffee, and brown sugar – this recipe has it all!
Why You’ll Love This Recipe
If you’re a coffee lover like me, you’re going to fall head over heels for this Coffee Toffee Pie recipe! Blum Coffee Toffee is the star ingredient in this decadent dessert that will leave your taste buds begging for more.
First of all, let’s talk about the crust. It’s made with buttery, crumbly biscuits that are simply irresistible. Not to mention, it’s the perfect base for the luscious filling that awaits you.
Now, on to the filling. Picture this: a smooth mixture of bittersweet chocolate and toffee-flavored coffee, spiked with dark rum and light brown sugar. It’s then thickened with cornstarch and unflavored gelatin to create a velvety texture that melts in your mouth. Trust me, you won’t be able to resist a second slice!
But that’s not all. To make things even better, the pie is topped with a generous dollop of freshly whipped cream and garnished with finely chopped toffee chocolate and chopped walnuts. The combination of creamy filling and crunchy toppings gives this dessert the perfect balance of texture and flavor.
And if you’re still not convinced, let me tell you about its versatility. This pie is an excellent choice for any occasion. Serve it as a show-stopper at your next dinner party or indulge in it on a cozy night in with loved ones.
In conclusion, you’ll love this Coffee Toffee Pie recipe because it combines everything we love about coffee and chocolate into one delicious dessert. It’s easy to make, perfect for any occasion, and guaranteed to impress your guests. Trust me; one bite, and you’ll be hooked!
Ingredient List
- Pie crust (9-inch size, store-bought or homemade).
- Granulated sugar (3/4 cup).
- Light brown sugar (1/4 cup + 2 tablespoons, packed).
- Cornstarch (3 tablespoons).
- Instant coffee (2 teaspoons).
- Unflavored gelatin (1 tablespoon).
- 1% low-fat milk (1 and 1/2 cups).
- Egg (1 large, slightly beaten).
- Bittersweet chocolate (4 ounces, coarsely chopped).
- Toffee chocolate (3.5 ounces, finely chopped), divided.
- Whipping cream (1/2 cup, well-chilled).
- Chopped walnuts (optional as a topping).
Note: This recipe calls for the use of blum coffee toffee. You can use other brands or make your own if you can’t find it in stores.
The Recipe How-To
- Preheat the oven to 350°F.
- Take a 9-inch pie crust and prick it with a fork all over.
- To prevent it from puffing up during baking, place a sheet of parchment paper into the crust and fill it with baking beads or dried beans.
- Bake in the preheated oven for 12 minutes.
- Remove the parchment paper and baking beads, then return it to the oven and bake it for another 5 minutes, or until golden brown.
- Remove it from the oven and set it aside to cool.
Making the Toffee Layer
- In a saucepan, combine 1/4 cup of unsalted butter, 1/2 cup of light brown sugar and 1/2 cup of heavy cream.
- Place the saucepan over medium heat, stirring occasionally until the sugar is dissolved.
- Let it simmer for 5 minutes without stirring until it thickens.
- Turn off the heat and add 1 teaspoon of vanilla extract, stirring well to combine.
- Pour the mixture into the cooled pie shell and sprinkle on top 1/4 cup of chopped walnuts.
Preparing the Coffee Layer
- In a small bowl, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water, let soften for a few minutes.
- In another bowl, whisk together 1/4 cup instant coffee granules, 1/2 cup light brown sugar, 3 tablespoons cornstarch, and a pinch of salt.
- Gradually pour in 1 1/4 cups 1% low-fat milk while whisking continuously to avoid lumps in the mixture.
- Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and whisk in the gelatin mixture until dissolved.
- Pour the mixture on top of the cooled toffee layer.
Preparing the Chocolate Topping
- Combine 4 ounces of bittersweet chocolate and 2 tablespoons of unsalted butter in a heatproof bowl over simmering water.
- Stir occasionally until melted and smooth.
- Pour it over the coffee layer to cover the entire surface.
- Chill in the fridge until set, at least for 2 hours or overnight.
Serving and Pairing
- Serve chilled with a dollop of whipped cream on top.
- This pie pairs perfectly with a cup of freshly brewed Blum’s Coffee Toffee or any other favorite flavor.
Enjoy!
Substitutions and Variations
Don’t have all the ingredients for this coffee toffee pie recipe? No worries, I’ve got you covered. Here are a few substitutions and variations you can try:
– Cornstarch: If you don’t have cornstarch, you can use tapioca starch or arrowroot powder instead.
– Gelatin: You can substitute gelatin with agar-agar or xanthan gum.
– Milk: If you don’t have 1% low-fat milk on hand, feel free to use any milk of your choice. Whole or almond milk would be great alternatives.
– Instant Coffee: If you’re not a fan of instant coffee, you can use freshly brewed coffee instead. However, keep in mind that using fresh coffee may affect the flavor and texture of the pie.
– Toffee Chocolate: If you don’t have toffee chocolate, you can make your own by melting plain chocolate and mixing it with finely chopped toffee bits.
– Pie Crust: You can swap out the biscuit base for a graham cracker crust or any other crust of your choice. Alternatively, if making a traditional pie crust from scratch intimidates you, you can also use store-bought pie crust.
– Whipped Cream: Top your coffee toffee pie with whipped cream or ice cream for an extra indulgent treat.
With these substitutions and variations, feel free to get creative and make this recipe your own!
Serving and Pairing
Nothing beats a warm slice of Coffee Toffee Pie right out of the oven, but it’s also delicious chilled. When serving, whip up some fresh homemade whipped cream to top it off perfectly. This pie also pairs well with a hot cup of Blum’s coffee, a San Francisco classic.
If you’re feeling indulgent, serve it with a drizzle of dark rum sauce or caramel sauce for added richness. A scoop of vanilla ice cream or a dollop of Greek yogurt will also work wonders.
For those who want to take this dessert to the next level, serve it alongside some fresh berries or sliced fruit like bananas or peaches for added freshness and flavor contrast. Alternatively, present it alongside some chocolate-dipped strawberries for an elegant and sophisticated dessert presentation.
This pie is perfect for all occasions, from family dinners to special occasions. It’s a versatile dessert that pairs well with many different drinks, so you can easily pair it with your favorite red wine or sweet sherry.
Overall, serving and pairing Coffee Toffee Pie is truly endless possibilities. With creativity and an open mind, you can turn this classic pie recipe into a decadent and memorable dessert that everyone will love.
Make-Ahead, Storing and Reheating
Making this coffee toffee pie in advance is a smart move. It’ll save you time and effort on the day you plan to serve it. The pie can be made up to three days ahead and stored in the fridge. Leftovers will keep well for another three days, but I doubt there will be any left!
When storing the pie, make sure to cover it tightly with plastic wrap to prevent air from getting to it, which might dry out the filling. If you want to keep the crust crispy, try storing it separately from the filling and only assemble the pie before serving.
Reheating this coffee toffee pie is easy. Take it out of the fridge at least an hour before reheating to allow it to come to room temperature. Preheat your oven to 350°F (177°C) and place the pie on the middle rack. Heat for 10-15 minutes, or until warm all the way through.
If you don’t want to use the oven, you can also reheat individual slices in the microwave. Place one slice on a microwave-safe plate and heat on high for 20-30 seconds or until warm.
One more tip: if you’re planning on making this recipe as a gift or for an event, consider doubling or tripling the recipe so there’s plenty to share. You’ll be everyone’s favorite baker!
Tips for Perfect Results
To ensure your Coffee Toffee Pie comes out amazing, here are a few tips to keep in mind:
Firstly, make sure the toffee chocolate is completely melted before stirring in the egg mixture. If the chocolate is still chunky or partially melted, it can lead to clumps in your filling or a gritty texture.
Secondly, when making the pie crust, be careful not to overwork the dough. Overworking will cause the gluten to develop and result in a tough crust. Instead, mix until just combined and then press the dough firmly into the pie dish.
Thirdly, when it comes to whipping cream for the topping, make sure both the cream and bowl are chilled before beginning. This will help the cream whip up quicker and hold its shape better.
Another tip is to allow the pie to cool completely before serving. This will allow the filling to set and give a richer flavor.
Lastly, if you want to add an extra level of richness and flavor to your Coffee Toffee Pie, consider using Blum’s Coffee instead of instant coffee. Blum’s Coffee was a famous San Francisco coffee popular in many desserts during its time. It has a unique flavor profile that pairs perfectly with this pie.
By following these tips, you’ll be sure to have a perfectly delicious Coffee Toffee Pie every time!
Bottom Line
I am confident that the Coffee Toffee Pie Recipe featuring Blum Coffee Toffee will quickly become a favorite among your dessert recipes. The combination of bittersweet chocolate, dark rum, instant coffee and toffee flavors create a delectable treat that is sure to impress.
Moreover, this recipe is flexible and allows for many variations so that you can tailor it to your personal taste preferences. Whether you choose to add chopped walnuts, whipped cream, or serve it alongside a hot cup of Blum’s coffee, this pie recipe is sure to please.
Lastly, I advise using quality ingredients in this recipe to create the perfect texture and unforgettable taste. Don’t settle for anything other than premium light brown sugar, bittersweet chocolate, and top-of-the-line Blum’s coffee.
In conclusion, if you’re looking for a delicious dessert recipe that will impress your friends and family alike, the Coffee Toffee Pie Recipe featuring Blum’s Coffee Toffee should be at the top of your list. Try it today and experience the magic for yourself!
Coffee Toffee Pie Recipe
Ingredients
For Crust
- 1/4 cup granulated sugar
- 1 1/2 cups puff crispy rice cereal, partially crushed (recommended Rice Krispies)
- 1 1/2 tablespoons bittersweet chocolate, finely chopped (not unsweetened)
For Filling
- 2 teaspoons instant coffee
- 1 cup 1% low-fat milk, plus
- 2 tablespoons 1% low-fat milk
- 1/2 teaspoon unflavored gelatin
- 3 tablespoons cornstarch
- 3 ounces bittersweet chocolate, finely chopped (not unsweetened)
- 1/4 cup packed light brown sugar
- 2 teaspoons dark rum
For Topping
- 1/3 cup heavy cream, well-chilled
- 1 teaspoon packed light brown sugar
- 1/4 teaspoon instant coffee
- 1 teaspoon dark rum
Garnish
- 1/2 ounce bittersweet chocolate, shavings (shaved with a vegetable peeler from a bar of chocolate)
Instructions
- Make Crust: Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
- Remove pan from heat, then immediately stir in cereal and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.).
- Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
- Make Filling: Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
- Whisk together cornstarch and remaining 1 cup milk in a 1 1/2 to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1 percent milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
- Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
- Make topping: Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
- Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan. Garnish with chocolate shavings.
- Cooks' note: If using a pie plate, do not unmold.